Cream together butter (or margarine) and 1 cup sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in 1 tablespoon light corn syrup and currant jelly. Add eggs, one at a time, beating well after each addition.

Add dry ingredients alternately with orange juice to creamed mixture, beating well after each addition, using electric mixer at low speed. Pour batter over fruit/nut mixture and mix well with wooden spoon. Spread batter in a greased 10-inch tube pan.

Bake at 275 degrees F. for 2 hours or until cake tester or wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 (ten) minutes. Remove from pan.